Ingredients
- 2 tbsp olive oil
- 350g mushrooms (use a mixture of button, chestnut and portobello)
- 1 clove garlic, crushed
- Juice of ½ lemon
- Salt & pepper
- 25g parsley, finely chopped
- 250g polenta, the quick-cook variety
- 150g Parmesan, finely grated
- 1.2 litres water
- 2 tbsp crème fraîche
- 2 tbsp butter
- 150g Gorgonzola or Cashel Blue cheese
- 6 sage leaves
- Wipe the mushrooms clean and slice thickly. Heat the oil in a wide-based frying pan and cook the mushrooms in batches on a high heat. The mushrooms should be golden.
- Reserve the cooked mushrooms in a bowl along with any cooking juices.
- Once they’re all cooked return them all to the pan along with the cinnamon, salt and pepper. Once the mixture is heated thoroughly add the parsley. Set aside while you cook the polenta.
- Bring the water to a rolling boil and pour the polenta in in a steady stream. The polenta should only take 1-5 minutes to cook and it should leave the sides of the pan once ready.
- Once cooked, stir through the Parmesan and seasoning.
- Finally, fold through the crème fraîche and butter to make the polenta creamy and smooth.
- Ladle the polenta into a large serving bowl or spread on a board. Dot with the Gorgonzola cheese and the hot mushrooms.
- Drizzle with a little extra olive oil and scatter over the sage leaves. Serve immediately.
